A high-carbon, low-chromium stainless steel has proven over time to possess excellent compromise characteristics: it is both hard and tough, rust-resistant, and maintains its sharpness for a long time. This is the material used in most handmade knives and is also the high-grade chromium stainless steel chosen by reputable manufacturers. ATS-34 is also a high-carbon steel with a hardness of 59-61 HRC, and some consider it one of the best blade steels currently available. It has recently been considered a super knife-making steel, more durable than any stainless steel currently on the market, requiring little to no sharpening.
SAN MAI III (Triple-Layer Steel): An expensive Japanese thin-sheet laminated steel. A hard inner layer with high carbon content forms the core of the blade, while the two outer layers are tempered, tough, and flexible steel. The resulting blade combines the characteristics of various high-quality steels, resulting in an exceptionally high-quality edge. It is 25% tougher than AUS-8. CARBON V: A pure carbon alloy steel. Cold Steel adds small amounts of alloying elements to its large quantities of high-grade carbon steel to increase its toughness and durability. It is then rolled according to strict rules to achieve optimal crystallization, allowing the cutting edge to fully utilize the grain orientation within the steel, resulting in an exceptional blade.
440C: Also a high-quality stainless steel currently used in the high-end mass-produced knife market, its strength and sharpness surpass even ATS.
D2: Recently, KA-BAR adopted D2 type steel, a high-quality tool steel with a hardness of 59-60 HRC. It undergoes deep cryogenic treatment to -120 degrees Celsius and double quenching. Its advantages include toughness and long-lasting edge retention.
